Tuesday, October 15, 2013

Spinach and Feta Mini Quiches

Spinach and Feta Mini Quiches
These are so cute and so tasty! They are very simple to make but they look so colorful and elegant.  I love making these for breakfast when we have overnight guests.  They’re perfect with big cup of coffee!

Makes 24 mini quiches  
6 eggs
¼ cup whole milk
1/3 cup crumbled feta cheese
1 ½ teaspoons minced rosemary
½ cup chopped spinach
       (about 1 handful)
1/8 teaspoon salt
¼ teaspoon black pepper
4 grape tomatoes, chopped
cooking spray

            Preheat the oven to 375 degrees. 
Spray a mini-muffin baking pan with cooking spray and set aside.
In a large bowl, whisk together eggs and milk.  Then add feta cheese, rosemary, spinach, salt, and pepper.  Mix well.  Pour 1 heaping tablespoon of the egg batter into each sprayed mini muffin cup.  Then, place 2 chopped tomato pieces on the top of the egg mixture in each mini muffin cup.
Bake for 12-13 minutes until completely cooked and firm.  Let the mini quiches cool in the pan for about 1-2 minutes (they will shrink) and then place them on a cooling rack or on a plate.  Serve warm.

Lauren Marie’s Tips:
*I love to keep these in the fridge for a great snack anytime during the week.
*Mix it up: Try other flavors like ham, cheese, and parsley.  Yum!

Try serving these with my Strawberry Granola Parfaits for an easy and elegant breakfast.

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